I subscribed to a weekly newsletter from the Washington Post's Food Editors, each week showcases a cookbook. So far they've featured international cuisines. This is from a Chinese cookbook and looks really good.
Ingredients
For the marinade:
1 tablespoon Shaoxing wine
1/4 teaspoon fine sea salt
1 1/2 teaspoons potato flour (not same as potato starch)
1 teaspoon light soy sauce (not same as reduced-sodium soy sauce)
1 teaspoon dark soy sauce
For the chicken:
8 ounces skinless, boneless chicken thighs (about 2 thighs)
1 small green bell pepper, or 1/2 each red and green bell pepper
3 tablespoons canola oil
3 garlic cloves, sliced
An equivalent amount of ginger, peeled and sliced
2 tablespoons fermented black beans, rinsed and drained
1 to 2 teaspoons ground chiles, to taste
Fine sea salt, to taste
2 tablespoons finely sliced scallions
1 teaspoon toasted sesame oil
Instructions
1. Stir together the marinade ingredients. Cut the chicken into 3/8- to 3/4-inch cubes and add it to marinade. Mix well.
2. Cut the pepper(s) into small squares to match the chicken. Heat a wok over high heat, add 1 tablespoon of the oil, then the peppers, and stir-fry until hot and slightly cooked, but still crisp. Remove and set aside.
3. Reheat the wok over high heat. Add the remaining oil, swirl it around, then add the marinated chicken and stir-fry to separate the pieces. When they have separated and are starting to become pale, add the garlic and ginger and stir-fry until they smell delicious. Add the black beans and stir a few times until you can smell them. Then add the ground chilies and return the peppers to the wok. Continue to stir-fry until the chicken is just cooked through and everything is sizzlingly delicious, seasoning with salt to taste. Then stir in the scallions and, off the heat, the sesame oil. Serve.